This recipe is, perhaps more so than the others here, essentially a blueprint for other meals that follow the same basic pattern.
It is quick and easy to prepare - the rice taking the longest to cook (cooking taking longer than the rest of the meal takes to prepare and cook.
|Tinned butter beans -|
you can use anything you want.
In this case, it is the main ingredient in a fairly generic set of vegetables, with yellow bean sauce, served with rice.
First of all, put the rice on to cook.
Next, open the tin of butter beans, although you can use anything you like here - other types of beans, mixed beans, deep-fried tofu, anything.
Wash them and drain them.
Chop up the onions and chillies.
|Chop up small the onions and chillies|
and any other vegetables you want to use.
Fry the onions in some peanut oil in a deep pan.
Once they are cooked, grind the black pepper and add that, followed by the chopped up chilli peppers.
Cook for around 30 seconds or so.
Add the garlic and ginger and cook for another minute.
|Add some garlic and ginger paste,|
shortly followed by the yellow bean sauce.
You can add some chopped up spring onions at this point if you want.
Add the yellow bean sauce and stir-fry it.
Add the sesame oil and the soy sauce, along with the butter beans.
Serve on a bed of rice - you can drizzle a little dark soy sauce on that for some flavour if you like.
|Butter beans in Chinese yellow bean sauce. Quick and easy.|